More About CD9825182

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Recipes I've Shared:

May's Chicken and Peanut Stew

Serve over rice. We like roasted butternut squash as a side dish.

Barbequed Beef (Crockpot)

Mother's recipe from the 1950s

Spinach-Cheese Croissants

Make these as directed for appetizer size portions.

Swiss Chard with raisins and pinenuts

This is nice as a side dish (serves 4) but we also like it as an entree--toss with 2 cups of whole wheat penne pasta and don't forget to count the past and 2 servings of the chard.

Cranberry Cherry and Walnut Chutney

I make this at Thanksgiving instead of plain cranberry sauce. I also make it in the summer to serve with Tandoori chicken and grilled pork tenderloin.

Tandoori Grilled Chicken (Thighs)

This recipe works for about 3# of chicken parts. We prefer thighs but I often make drumsticks for picnics. This is good right off the grill but even better the next day.

I like to serve this with cranberry chutney, carrots glazed with balsamic vinegar and rice.

Lentil Soup with Chicken and Swiss Chard

This recipe works great for leftover roasted chicken or turkey. It is especially good with smoked chicken. If you can't find leeks, double the onions. Spinach is an OK substitute for Swiss Chard. I use an immersion blender to smooth it out before adding the chard and chicken but that step is totally optional. You could also allow the soup to cool and puree it in batches before adding the chard and chicken.